Buckwheat with Stew
Main Dishes | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
The step of frying the grains can be skipped, but this action allows the aroma to develop and makes the buckwheat more crumbly. The main secret of this recipe is that instead of regular carrots, Korean-style carrots are added — this creates the spicy flavor of the dish.
Ingredients
- Buckwheat Groats - 2 cups
- Water - 4 cups
- Korean-style Carrots - 7.1 oz
- Stewed Meat - 11.6 oz
- Butter - 2 pieces
- Mixed Ground Peppers - 1 teaspoon
- Ocean salt - to taste
Step by Step guide
Step 1
Place the buckwheat on a dry, hot skillet.
Step 2
Stir constantly over high heat until the aroma of the buckwheat appears (3–4 minutes).
Step 3
Transfer to a deep pot and pour boiling water over it.
Step 4
Add salt. Set to medium heat and cook for 12 minutes.
Step 5
After 12 minutes, cover with a lid and cook for another 5 minutes.
Step 6
Then remove from heat, add butter, and set aside, covering with a lid again.
Step 7
Meanwhile, heat a deep skillet without oil. Add the stew.
Step 8
After 2 minutes, add the mixed peppers and stir. Lower the heat slightly.
Step 9
After another 3 minutes, reduce the heat to medium, add the buckwheat, and stir. Add salt. Fry, stirring occasionally, for another 3 minutes.
Step 10
Then remove from heat and add the chopped carrots.
Step 11
Mix well, transfer to a deep dish, and serve, garnished with a parsley leaf.
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